Here’s a classic, hearty Shepherd’s Pie—warm, comforting, and perfect for any weeknight or Sunday dinner.
Shepherd’s Pie 🍲
Ingredients (Serves 4–6)
Filling:
- 1 lb (450 g) ground lamb (use beef for “Cottage Pie”)
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 2 tbsp olive oil or butter
Mashed Potato Topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- ¼ cup milk
- 2 tbsp butter
- Salt & pepper to taste
- Optional: ¼ cup cheddar cheese for a golden top
Instructions
- Cook the potatoes: Boil in salted water until tender (15–20 min). Drain, mash with butter, milk, salt, and pepper. Set aside.
- Prepare the filling:
- Heat oil in a skillet over medium heat.
- Cook onion, carrots, and garlic until soft.
- Add ground lamb, cooking until browned. Drain excess fat.
- Stir in tomato paste, Worcestershire sauce, broth, thyme, salt, and pepper. Simmer 5–10 min until thickened.
- Stir in peas.
- Assemble:
- Preheat oven to 400°F (200°C).
- Spread meat mixture in a baking dish.
- Top evenly with mashed potatoes. Smooth with a spatula; sprinkle cheddar if using.
- Bake: 20–25 min until the top is golden and edges are bubbly.
Tips
- Rough up the potato topping with a fork for extra crispiness.
- Add mushrooms or corn to the filling for more depth.
- Shortcut: Use leftover mashed potatoes and cooked meat for a faster version.
I can also make a lighter, WW-friendly version that’s creamy and satisfying but lower in calories.
Do you want me to do that version?
